Happy Ugadi and its Delicacies

Happy ugadi to you all.

Ugadi pachaidi,garulu,pulihora and purnalu are the traditional dish done on the ugadi day.My mom used to make other dishes as well but i didn't get much time to do all.

All these i learnt it from my mother.I miss the festive atmosphere back home.Early morning we used to get up put a big rangoli(mugu) in front of the house.Wear new clothes and go to grannies and uncles house and eat the delicacies cooked by granny.This country i hardly have anyone celebrating this festival.Anyways i and my kids had a good time.My elder kid has helped me a lot today.She kept her kid sister busy so that she doesn't disturb me.

Ugadi Pachadi

Ingredients:-

Raw mango 1cup(finely chopped)
Neem tree flowers 1 tbsp

Jaggery (grated) 1 cup
Honey 1 tbsp
Tamarind paste 3 -4 tbsp
Red chilli pwd pinch
Salt to taste

Method:-

Mix all the ingredients and added little water.Few don't add water,but i prefer watery.

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Garulu/Vada

Ingredients:

Urad dal (black gram dal,minappappu) 1 1/2 cup

Ginger 2"

Green chillies 3

Coriander leaves finely chopped

Pudina leaves finely chopped

Onion 1 (finely chopped)

Salt to taste

Oil for deep frying

Method:-

1. Soak whole black gram dal for 5-6 hours (i soaked over night)
2. Strain the water from the dal and grind to a paste with ginger,green chillies and salt.Avoid adding water.
3. Then add chopped onions,coriander leaves and pudina leaves and mix well.Heat oil in a deep frying vessel and the oil should be very hot.
4. Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.
5. Slowly drop the vada in the oil and cook till golden colour and serve hot.

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Purnalu
Ingredients:-
Udat dal 1 cup
Rice 3 tbsp
Toor dal 1 cup
Jaggery 1 1/2 cup
Elachi 2
Salt a pinch
Oil for deep frying

Method:-

1. Soak udat dal and rice overnight
2. Grind udat dal and rice to a fine paste and the consistency should be like a bajji batter.Add little salt to the batter
3. Pressure cook toor dal until soft.
4. Add jaggery (crushed) and cook till the mixture is completely dried.Add elachi.
5. Make small lemon sized balls and dip it in the batter.
6. Leave purnalu in the oil and fry till golden colour.And take it on a tissue.

Jaggery can be adjusted according to the taste.
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Pulihora/Tamarind Rice

Ingredients:-

Rice

Salt as per taste

Turmeric 1/2 tsp

Tamarind 1/3 cup (pulp)

For seasoning

Channa dal few

Udat dal few

Rai few

Red chilly 2

Curry leaves few

Peanuts roasted

Sesame seeds(nuvulu) 4 tbsp (roasted and powdered)

Green chillies (slited)

Salt as per taste

Ginger 1"

Asafoetida

Oil 5 tbsp

Method:-

1. Cook rice.Add turmeric powder and mix thoroughly.
2. Heat oil add all the seasoning except peanuts and sesame seeds.
3. Add tamarind pulp and salt and cook till the raw smell of tamarind disappears.
4. Lastly just before taking the pulp from the stove add sesame seeds powder and roasted peanuts.the pulp should be thick but flowing paste.
5. Pour this pulp on the rice how much you require and mix thoroughly.

This Tamarind pulp can be stored in the refrigerator for long and can be used when required.I usually store this for 10-15 days.
Have a great day.................................